Combine crushed graham crackers and melted butter in a bowl; press mixture into a 9x11-inch baking dish.

Beat milk and whipped topping mix together in a bowl until fluffy.

Beat cream cheese and sugar together in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.